Vienna Cheesecake (Viennese Cheesecake) – Thermomix Recipe
Creamy, delicate and incredibly light — Vienna Cheesecake is a timeless classic that has earned its place among the most elegant European desserts. This version, prepared with the help of a Thermomix, delivers a perfectly smooth texture, rich dairy flavor and a melt-in-your-mouth consistency that feels both luxurious and comforting.
Unlike heavy or overly sweet baked cheesecakes, Viennese cheesecake is known for its airy structure and subtle vanilla aroma. It relies on high-quality quark (or farmer’s cheese), eggs whipped to lightness and gentle baking at a low temperature. The result is a cheesecake that is creamy yet light, rich yet balanced — ideal as a refined dessert for special occasions, holidays or simply when you crave something truly classic.
Thanks to the Thermomix, the entire process becomes effortless and precise. The appliance ensures a silky-smooth cheese mixture without lumps, perfectly aerated eggs and consistent mixing — all crucial elements for achieving the signature Viennese texture. No complicated steps, no unnecessary tools — just a reliable, repeatable result every time.
This cheesecake is delicious on its own, but it also pairs beautifully with fresh berries, powdered sugar, fruit sauces or a light dusting of cocoa. Served chilled, it slices cleanly and looks stunning on the table, making it perfect for entertaining guests or preparing ahead of time.
If you’re looking for a classic European cheesecake recipe for Thermomix, one that focuses on texture, simplicity and timeless flavor rather than heavy crusts or toppings, this Vienna Cheesecake is the perfect choice.
Vienna Cheesecake Thermomix
Ingredients
- 200 g powdered sugar about 1½ US cups
- 2 teaspoons vanilla sugar or 2 tablespoons vanilla extract
- 6 large eggs
- 100 g unsalted butter softened (about 7 tablespoons / 3.5 oz)
- 1200 g farmer’s cheese semi-fat or full-fat, cubed (about 2.6 lb / 42 oz)
- 100 g sour cream 18% about ⅓ US cup
- 20 g potato starch 2 tablespoons
- 15 g all-purpose flour 2 tablespoons
- 50 g raisins about ⅓ US cup
Instructions
How to Make Viennese Cheesecake in the Thermomix – Step by Step
Prepare the sugar
- Place powdered sugar into the Thermomix mixing bowl.If using granulated sugar instead, blend 15 sec / speed 10 to make powdered sugar.
Whip eggs with vanilla
- Insert the butterfly whisk. Add vanilla sugar (or vanilla extract) and eggs.Mix 4 min / 37°C / speed 3.This step gently warms and aerates the eggs, giving the cheesecake its light structure.
Add cheese, butter, and sour cream
- Remove the butterfly. Add softened butter, cubed farmer’s cheese, and sour cream.Mix 1 min / speed 7, until smooth and creamy.
Add flours
- Using a spatula, scrape down the sides of the bowl. Add potato starch and all-purpose flour.Mix again 30 sec / speed 7 to fully incorporate.
Fold in raisins
- Add raisins and mix gently 20 sec / speed 3, using the spatula to help distribute them evenly without breaking the batter.
Prepare the pan
- Line the bottom of a 22 cm / 9-inch springform pan with parchment paper.Grease the sides with butter and dust lightly with breadcrumbs, tapping out the excess.Pour the cheesecake batter into the prepared pan.
Bake slowly
- Bake in a preheated oven at 150°C / 300°F for 90 minutes.After baking:turn off the ovenleave the cheesecake inside for 15 minutesthen gently open the oven door and allow the cheesecake to cool completelyOnce cooled, refrigerate for several hours (preferably overnight).
Notes
Serving Suggestions
Serve Viennese cheesecake:- plain or lightly dusted with powdered sugar
- with coffee or tea
- as an elegant holiday dessert
Tips & Storage
- Use farmer’s cheese or quark, not cream cheese
- Do not rush the cooling process — slow cooling prevents cracking
- Store in the refrigerator for up to 4 days
